3 lb frozen boneless turkey breast
1.5 tablespoons olive oil
1/4 teaspoon paprika
1 teaspoon chopped poultry herb mix sage, rosemary and thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 white onion cut into slices
1 celery stalk cut into 3 pieces
2 garlic cloves

Start by setting the trivet in your Instant Pot. Add 1.5 cups of turkey or chicken broth to the stainless steel insert.
Run the frozen turkey breast under warm tap water to release the gravy packet. I never use the gravy that comes with turkey, so I discarded it.
In a small bowl, whisk together oil, paprika, herb mix, salt and pepper. Rub all over the turkey breast.
Set turkey breast on trivet and arrange veggies around it.
Set the Instant Pot to 55 minutes for a 3 lb turkey breast, on manual setting and high pressure. The Instant Pot will take about 8 minutes to come to pressure.
Once done, let the pressure release naturally, it may take about 12 minutes.

Once the turkey breast is out of the Instant Pot, measure out 2 cups of the pan drippings. You can cook it in the Instant Pot or on the stove in saucepan. Add 1/4 cup of water mixed with 2 tablespoons of cornstarch. It will make a smooth and clear gravy. If using flour, use 3 tablespoons (add more if needed). The gravy will be cloudy.